Recipe for Risotto with Chargrilled Asparagus, Yabbies and Burnt Butter

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Yield:

6 servings

Ingredients:

Amount	Ingredient
360 gm	Risotto rice, (12 1/2oz)
12 x	Asparagus, blanched then chargrilled and sliced across
18 x	Yabbies, blanched, chargrilled and sliced across
80 gm	Butter, (3oz)
1 lt	Chicken stock, (1 3/4 pints)
50 gm	Parmesan cheese, (2oz)

Instructions:

Instructions: Make the risotto very wet in the usual way, finish with Parmesan and 1/2 the butter.

Heat a pan and saute the yabby tails, season and arrange the asparagus and yabbies on the risotto. Heat the butter until very brown and pour over the risotto. Sprinkle with chives.

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